This is my favourite way to make tofu and, I know I might be a little bit biased, but it really is just so good! There seems to be a split opinion when it comes to tofu and some people love it whereas others hate it. Personally, I think those who hate it just haven’t eaten good tofu! It is one of those ingredients that will either be deliciously flavoursome and crispy, like in this recipe, or bland with a squishy texture!
The first time I had amazing tofu I was in a Japanese tea house and I was instantly converted despite not really liking it before, I knew I had to try and recreate the taste and texture of the sticky soy and sesame tofu at home so this is my version. I have revised this recipe a few times and I believe I really have got it perfected, its become a staple in my house and we usually have it in a rice or noodle bowl along with stir fried vegetables and extra soy sauce.
In the method I have made a note to save the bowl containing the leftover conflour as you can recycle this for the sauce, however, if you mistakenly discard it you can just add one and a half tablespoons of cornflour to the sesame oil, maple syrup and soy sauce instead.